Potato Salad with Cilantro Vinaigrette

* Exported from MasterCook *

Potato Salad with Cilantro Vinaigrette

Recipe By : Low-Fat Cooking with Donna Deane (09 Ap 97)
Serving Size : 9 Preparation Time :0:30
Categories : L.A.Times

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds red potatoes -- cut into 2" pieces
olive oil spray
3 cloves garlic -- minced
Sea salt
Cracked black pepper
1 yellow bell pepper, roasted -- peel core dice
1 cup chopped green onions
3 tomatoes -- cut into 1" cubes
1/4 cup rice vinegar
1 tablespoon sugar
2 teaspoons olive oil
1/2 cup nonfat chicken broth
1/2 teaspoon lemon juice
1 cup fresh cilantro leaves -- chopped
1 bunch arugula

Spray both potatoes and interior of 15x10-inch jelly roll pan with cooking
spray. Sprinkle garlic over potatoes and season to taste with sea salt and
cracked black pepper.

Arrange potatoes in single layer. Roast at 475F until fork tender and well
browned, about 40 minutes. Turn with spatula several times during cooking
to prevent sticking. Let cool to room temperature and transfer to bowl.

Add bell pepper, green onions and tomatoes and toss together. Stir in
cilantro.

Combine vinegar, sugar, olive oil, broth and lemon juice. Stir in cilantro
and pour dressing over vegetables and toss. Remove any tough stems from
arugula, break up large leaves and stir into salad.

Makes 9 cups. Each 1-cup serving
130 calories with 7% cff.
56 mg sod; 0 chol; 1 gram fat; 27 grams carbo; 4 grams prot; 0.90 gram fiber.
--[story]------------
This low-fat side dish is more like a vegetable salad made with
potatoes than a conventional potato salad. The potatoes are roasted at a
high temperature, first being sprayed with olive oil cooking spray to help
them brown.
Meantime, prepare the rest of the ingredients. The fastest way to
roast a bell pepper is to hold it over a gas stove top burner with a
long-handled barbecue fork (if using a table fork, hold the handle with a
hot pad or oven mitt so you don't burn your hand). Or you can cook the
pepper on a rack under a broiler, turning until all sides are charred, 10
or 15 minutes.
Whichever method of roasting you use, as soon as the pepper is
completely softened and charred all over, put it into a paper bag or
covered bowl and let it stand about 15 minutes to steam so the skin will
slip off easily.
The dressing is very light because it uses scarcely any oil--only 2
teaspoons of good olive oil for flavor. Chicken broth substitutes for the
rest of the oil that would go into a vinaigrette.
Arugula, also known as rocket, adds texture and pungency to this
great-tasting salad. For the best flavor, serve this salad at room
temperature.
-------------------
Los Angeles Times * LOW-FAT COOKING
"This Is Not a Potato Salad" * Wednesday, April 9, 1997 By DONNA DEANE,
Director of The Times Test Kitchen
------------------ to eat-lf 09 Ap 97 phannema@wizard.ucr.edu



- - - - - - - - - - - - - - - - - -


Nutr. Assoc. : 0 0 0 0 0 5630 0 0 0 0 0 0 0 0 0